This Mixed Berry Buckle, a rustic cake loaded with juicy, seasonal blueberries, raspberries, and blackberries, is the perfect summer dessert.
Berry Buckle
If you’re unfamiliar with a buckle, it’s an old-fashioned dessert that gets the name “buckle” from how the batter buckles or crumbles around the fruit as it bakes. It’s a cross between a cake and a fruit cobbler, and it’s delicious. As it bakes, the berries release their juices, creating pockets of moist, fruity goodness that add a natural sweetness and tartness that complement the cake. I played around with this berry buckle recipe several times to keep it light while still moist and delicious, and I’m so happy with the results! For more berry desserts, don’t miss my Blueberry Buttermilk Cake, Triple Berry Crisp, and Red, White, and Blueberry Trifle.
Why This Berry Buckle Recipe Works
I used less butter than most buckles, swapping most of it for applesauce. Buttermilk also helps keep it moist, and using fresh, in-season berries keeps the cake sweet enough without adding too much sugar. A crumbly streusel topping is often added for an extra layer of texture and flavor, but I omitted this to keep it light.
- A great way to use seasonal fruit
- Low-fat, lightly sweetened making this a great light summer dessert recipe
- Weight Watcher Friendly
- Delicious served warm out of the oven
Berry Buckle Ingredients
Here’s what you’ll need to make this berry buckle cake with fresh berries. See the exact measurements in the recipe card below.
- All-Purpose Flour is the base of this berry buckle.
- Baking Soda and Baking Powder ensure the cake rises and has an airy texture.
- Kosher Salt balances the sweetness and brings out the flavors of the other ingredients.
- Low-Fat Buttermilk keeps the cake light while adding moisture.
- Butter: I use only a small amount of butter since the applesauce helps moisten the cake.
- Light Brown Sugar: In-season berries are naturally sweet, eliminating the need to add a lot of sugar.
- Unsweetened Applesauce replaces butter, keeping the calories low.
- Eggs bind the batter together.
- Vanilla Extract enhances the flavor and adds a subtle sweetness.
- Berries: Use an equal amount of blueberries, raspberries, and blackberries.
How to Make Berry Buckle
This easy berry buckle recipe doesn’t take long to whip up. Once you pop it in the oven, get ready to enjoy a delicious, warm dessert with juicy berries and a tender crumb. Scroll to the bottom for the complete recipe.
- Prep: Preheat the oven to 350F. Spray a 9-inch round baking pan with cooking spray. Line the bottom with parchment paper and spray with more oil.
- Dry Ingredients: Whisk the flour, baking powder, baking soda, and salt in a large bowl.
- Wet Ingredients: Whisk the buttermilk, melted butter, sugar, applesauce, eggs, and vanilla in a medium bowl.
- Combine Everything: Pour the wet ingredients into the dry and gently mix until just barely combined, being careful not to overmix. Gently fold in the berries.
- Bake: Pour the batter into the prepared pan and bake for 40 to 45 minutes.
Variations
One of the standout characteristics of a mixed berry buckle is its versatility. While blueberry buckle is the most popular, it can be made with various berries, such as blueberries, raspberries, blackberries, and strawberries, making it adaptable to what’s fresh and available.
- One Berry: Swap the mixed berries with 3 ½ cups of a single berry.
- If berries aren’t in season, use frozen berries.
- Other Fruit: Try adding a different fruit, like peaches or strawberries.
- Citrus: Zest a lemon or orange into the wet ingredients for a fresh citrus note.
- Make it sugar-free by using monk fruit brown sugar.
How to Serve Berry Buckle Cake
Berry buckle cake is best served warm. To elevate it, serve it with a small scoop of vanilla ice cream, vanilla yogurt, or whipped cream. For healthier whipped cream options, try my Yogurt Whipped Cream or dairy-free Whipped Coconut Cream.
Storage
Mixed berry buckle is best eaten warm right after it’s baked. However, if you have leftovers, refrigerate them for 5 days. Microwave the cake briefly until warm, or let it come to room temperature on the counter.
More Berry Desserts You’ll Love
- Strawberry Rhubarb Crisp
- Mixed Berry Buttermilk Cobbler
- Mixed Berry Pie
- Strawberry Cheesecake
- Blueberry Galette
Mixed Berry Buckle Recipe
Equipment
- 9-inch round baking pan
Ingredients
- Nonstick cooking spray
- 1 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup low-fat buttermilk
- 2 tablespoons melted butter
- 1/2 cup packed light brown sugar, plus 1 tablespoon light brown sugar (3.5 oz)
- 1/2 cup unsweetened applesauce
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups fresh mixed berries, an equal mix of blueberries, raspberries, blackberries
Instructions
- Preheat the oven to 350 degrees. Spray a 9-inch round baking pan with cooking spray. Line the bottom with parchment and spray the parchment.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl, whisk together the buttermilk, melted butter, sugar, applesauce, eggs, and vanilla until smooth. Pour the wet ingredients into the dry and gently fold to just barely combine—some lumps are ok and be careful not to overmix.
- Gently fold in the berries, again, just until combined and a few lumps remain.
- Spread the batter into the prepared pan into an even layer. Sprinkle the remaining sugar evenly over the surface.
- Bake until the top is golden and a toothpick inserted into the center comes out clean of batter, 40 to 45 minutes. Serve warm.
Can you make ahead and freeze
If you have leftovers they should freeze fine.
Made this for about 6 people and everyone really liked it. Paired it with a scoop of vanilla ice cream.
Only changes were swapping half the AP flour for Whole Wheat which worked out great as I read that some review here that the cake was too moist so I think the WW flour helped. I also swapped brown sugar for Swerve brown sugar substitute.
It did take nearly an hour at 350 to get done. At 45 minutes the middle was only about 165/170 degrees. I then turned it up to 375 for 15 minutes and it got up to 190-ish when I pulled it out. This helped brown up the top layer too, which I think was nice. Would definitely make again!
My kids love this recipe! I only put strawberries and blueberries as my oldest does not like the seeds from raspberries and blackberries in baked goods and its always a hit in the house.
I made the Berry Buckle this afternoon. I used blueberries, raspberries and black berries. I loved the whole recipe. A really light flavorful pastry. I was surprised by using the unsweetened applesauce and not a lot of sugar. Thank you for another great recipe
Hi Gina, cholesterol is an issue for me. Any replacement for the eggs ? thanks 🙂
I haven’t personally tested this recipe without eggs, so I can’t say for sure how it will turn out. That said, a flax or chia ‘egg’ is a common substitute—just mix 1 tablespoon ground flaxseed (or chia) with 3 tablespoons water and let it sit a few minutes to gel. If you give it a try, I’d love to hear how it works!
Amazing – super moist and the fresh berry mix was so flavorful. My book club loved it! I served it with a scoop of vanilla frozen yogurt. My new summer take along dessert for sure.
Served this at a fourth of July party, and everyone liked it. It’s more like a coffee cake, and my husband liked it a lot for breakfast. It was super easy to make and I will be making it again. I’d like it to be just a little sweeter, although teh berries pretty much make up for any lack of sweetner. Thanks for offering this.
Can almond or oat flour be substituted for all purpose flour
Do you recommend everything be at room temperature before combining?
Would adding sliced almonds alter the prep or cook time?
When using frozen berries do I need to defrost and drain them?
Absolutely delicious! I used about 2 cups of fruit and served it warm with whip cream – yummy!
Amazing as a cake. Wondering about how you would convert the bake time for muffins? Easier to take to share at a picnic..
Used cake flour and around 3c of berries and came out well. Reheats fine but make sure you store leftovers in the fridge bc mine had mold on it by day 3!
Absolutely delicious ! I could see using a bit less berries as it is quite moist but I’m sure will reheat wonderfully because of that! I love Gina’s recipes ! I can indulge without the guilt ! Thank you !!
This is a keeper! I only had blueberries and forgot to put the brown sugar on top and it was still delicious. Thanks Gina
I made this twice. First time as directed. Second time one cup less berries. It was much better with less. 3 1/2 cups is a lot and all I tasted.
This was very yummy without being overly sweet. So good with a scoop of vanilla ice-cream or some Cool Whip. We didn’t finish the whole thing immediately, and found it had gotten a bit soggy by the next day. But 10 minutes in the oven at 350 brought it right back, so we were able to enjoy it for several days.
Absolutely Delicious!!! My family loves this recipe and all of Skinny Taste Recipes! Thank you so much !!
Amazingly sweet and delicious – wonderful for dessert or with your morning cup of coffee. This has quickly become one of my husbands favorites – and it freezes well so you can eat it at your leisure. Package in individual servings, thaw and pop it in the microwave to give it a hint of warmth. So good!
Absolutely fabulous! Came together quick and I used rasberries, blackberries and blueberries and served with whipped cream!
I like that you fashion your recipes after WW. However, and maybe I missed it, but do you use the WW point system, and if so, where are the points noted so I can track them on my app?
Thanks for great recipes 😊
Diane, the WW points are noted in blue. This recipe is 5 WW points per serving. you can click on the blue Weight Watchers Points tab at the top of the recipe and it should take you to the app.
It’s on repeat at my household, a keeper🫶My husband and daughter absolutely loved it!!! Easy to make and tastes fresh, bright and delish! Thank you for sharing your talents with your followers❤️
Thanks Vivi!
I made this recipe today, it was scrumptious, hubs approved too!!! I used rhubarb and strawberries and added a little more sugar, it worked great! I will be making it again!
Thank you so much for this recipe – it is outstanding! I made it for the first time today, and doubled the recipe as it was for a lot of people. I used blueberries, blackberries, strawberries and peaches. It worked fine in a 9×13 inch rectangular baking dish. It was almost filled to the top but didn’t run over.
I made this recipe yesterday. Buckle is delicious hot out of oven! I had half left so, this morning I heated my good size piece for about 20 seconds. Buckle was still very moist and delicious. This recipe is a keeper. I did switch one ingredient I used unsweetened almond milk instead of buttermilk.
I, too, use almond milk in my recipes!
How can I make it dairy free? Can I use something other than buttermilk?
any suggestions on timing if using a 9×13 glass pan instead of round metal? 🙏🏽 love all your recipes and can’t wait to try this!!!
My friends loved this served with vanilla bean ice cream. Susan
Says best eaten warm from the oven but I’d like to take this to a picnic. Any modifications that might make that possible?
It would be ok at room temperature. 🙂
What could I substitute for the apple sauce?
I substituted a whole banana with great results
Our family loved this cake, agree it does not taste “skinny.” I substituted cake flour (followed instructions on the box for how much to substitute) for all-purpose and will be interested to see if it made a difference whenever making it with all-purpose flour.
I’m SO glad!!!!
I loved making this and smelling it bake in the oven. It came out beautiful and was very tasty! Mine looked much wetter and a little more dense than your pictures show. Not sure if I should have baked it longer, or if it’s because of the large amount of fruit.
If it wasn’t completely cooked then maybe it needed more time?
10/10! Recipe was posted and I made this immediately. Every bite is more delicious than the last, filled with berries. I will be making this all summer. Thank you Gina!
Glad you enjoyed it!
Made this today for Fathers Day dessert – I ended up using frozen berries as I couldn’t get fresh raspberries. The frozen berries worked great and the buckle was delish! Will definitely be making this again! I followed the recipe exactly and it went together so easily!!
Great!!!
did you defrost the frozen berries first? just curious…
When I have made similar recipes, I do not thaw the berries. If you do, the juices will make the whole cake pink!
So easy and so delicious. Everyone I served it to loved it! I am planning to make it again gluten free for my gluten free family members.
Made for dessert for a Father’s Day BBQ, exactly as written. Everyone loved it – not a crumb left! Served with a small scoop of vanilla ice cream for those who wanted it. Delicious! Thank you Gina!
So happy to hear!!
Oh yeah! This was just delicious. I used blueberries and raspberries, and it tasted like a “full sugar and fat” dessert, only better. Very hard to eat one piece though! 🙂
I know!
Loved this, and not complicated to make. It satisfied my sweet craving without being too sweet and only 5 points! Will make again, thanks Gina!
I made it using the gluten free one for one flour. It turned out wonderful. Very good.
Great!!
Would this work with a gluten-free flour? I’m having problems converting recipes to gf. Thanks.
Someone left a comment saying it worked fine.
Can you use almond milk if you don’t have any buttermilk
You can absolutely make this berry buckle with almond milk instead of buttermilk. To get the same tang and lift, stir 1 teaspoon of lemon juice or vinegar into the almond milk and let it sit for 5 minutes—that creates a quick dairy-free buttermilk substitute. It works great in this recipe!
Recipe sounds delicious. What can I use instead of flour for a wheat-free alternative?
Could you use a 9” spring form pan?